This meal, Green Fish Stew with Coconut and Spinach, is a vivid and delicious blend of fresh green herbs, tender fish, and the richness of coconut milk. Packed full of minerals and flavors, this stew makes for a memorable and enjoyable meal.
Green Fish Stew with Coconut and Spinach
A fish stew with a hint of tropical essence that is tasty and vibrant, made with a combination of coconut milk, spinach, and green herbs.
Equipment
- large skillet
- wooden spoon
- blender
- Knife and cutting board
Ingredients
- firm white fish fillets (e.g., tilapia or mahi-mahi)
- onion
- garlic
- olive oil
- coconut milk
- spinach
- cilantro
- parsley
- sliced jalapeños
- cumin
- coriaander
- salt and black pepper
- lime wedges
Instructions
- In a blender or food processor, combine the chopped onion, minced garlic, cilantro, parsley, jalapeño pepper, ground cumin, ground coriander, and a splash of water. Blend until a smooth green paste forms.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the green paste and sauté for 3-4 minutes until fragrant.
- Pour in the coconut milk, stirring well to combine with the green paste. Add fresh spinach leaves to the mixture. Let it simmer for 5 minutes until the spinach wilts and flavors meld.
- Gently add the fish chunks to the stew. Season with salt and pepper to taste. Cook for 8-10 minutes, or until the fish is cooked through and easily flakes with a fork.
- Ladle the green fish stew into serving bowls. Garnish with lime wedges. Serve hot with cooked rice or crusty bread, if desired.
Video
Notes
- Adjust the spice level by adding more or fewer jalapeño peppers.
- Substitute other firm fish varieties or seafood like shrimp for a different taste experience.
- For a creamier texture, use full-fat coconut milk.
Nutrition
Serving: 600g
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